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Gateau au Chocolat aux Amandes

Gateau au Chocolat aux Amandes

Chocolate and Almond Cake

130g Valrhona Guanaja
100g Lewis Road Creamery butter
2 Tbsp Sovrano Coffee Liqueur
100g brown sugar
100g Marcona almonds , ground
3 free-range eggs, separated
Pinch of Iblea sea salt

To decorate
50g Valrhona Guanaja
Lewis Road Creamery organic milk

Preheat oven to 150˚C. Grease and flour a 23cm tart tin (with a removeable base) and line base with baking paper.

In a double boiler melt together the chocolate, butter and coffee liqueur. Take off the heat and stir in the sugar and ground almonds.

Separate eggs. Add yolks to chocolate mixture. Whisk egg whites with salt till they form stiff peaks. With a rubber spatula gently fold the whites into the chocolate mixture. Pour mixture into tart tin and bake for 45 minutes.

Melt a little chocolate with milk and splash over cake.

Our thanks to Peta Mathias for this recipe 2012.


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